Fennel Crusted Tuna Recipe

Time30m

Serves4

Fennel Crusted Tuna with Citrus Supremes, Shaved Fennel and Pollen

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Ingredients

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1
Prepare the Fennel Crust
In a small pan, toast the fennel seeds over medium heat for 2-3 minutes until fragrant. Allow to cool, then grind them into a fine powder using a spice grinder or mortar and pestle.
2
Prepare the Tuna
Season the tuna steaks with salt and black pepper on both sides. Rub the ground fennel seeds onto the surface of each steak, pressing gently to adhere.
3
Sear the Tuna
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the tuna steaks and sear for about 2-3 minutes on each side for medium-rare, or until cooked to your preference.
4
Prepare the Citrus Supremes
While the tuna is cooking, carefully peel the citrus fruits and cut out the segments (supremes) by slicing along the membranes. Set aside.
5
Prepare Shaved Fennel
Using a mandoline or sharp knife, shave the fennel bulb into thin slices. Toss with a little olive oil, salt, and pepper.
6
Serve
Plate the seared tuna steaks and top with citrus supremes and shaved fennel. Drizzle with remaining olive oil and sprinkle with bee pollen if using. Serve immediately.